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Volume 2 Cooking Skills Chapter 297 Longjing Shrimp Dongpo Pork

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    For novices, the order of cooking Chinese food is the same. All ingredients are preliminarily processed, placed on plates, and cooked one by one according to the required cooking time.  But to achieve the best taste of the ingredients, you must put them in the pot as soon as possible after processing. Otherwise, the potatoes with soil can be kept longer.  For example, the outer skin of leeks, green onions, and the dusty outer leaves of cabbage are their best protective materials.  Especially for seafood, the word "freshness" depends on the life and death of the ingredients. Live seafood must be cooked as soon as possible after processing to maintain the best delicious taste.  After Suman prepared the side dishes, he started cooking.  Suman glanced at the menu, and without saying a word, he chose Dongpo pork first from the ingredients. This took a long time and required stewing.  She glanced at the kitchen cabinet, stood up on tiptoes without saying a word, and took down the top casserole pot. Master Sun's eyes lit up. This Dongpo Pork is the most authentic dish made by their hotel. Many hotels don't have it.  I will make it in a crock pot.  Unexpectedly, this little girl actually knows the special kitchen utensils for Dongpo Pork.  Dongpo Pork is a famous dish in Hangzhou. Su Man used to cook it in Shanghai style, but the Dongpo Pork in Shanghai style is just made in an ordinary stew pot. Chef Lin often laments that it is really  This is not how Dongpo Pork is made. Suman asked a few more questions out of curiosity and remembered it in his heart. He didn't expect that he would have the opportunity to practice it now.  If you want to make Dongpo Pork well, you must understand the history of Dongpo Pork. ?? Dongpo pork, to put it bluntly, is a type of braised pork, but unlike ordinary braised pork that is colored and cooked with soy sauce, no water is added to Dongpo pork, and all rice wine is used.  That¡¯s why you need to use a casserole for cooking. The casserole is made of clay and has poor heat transfer, so the rice wine will not be dried out.  But rice wine is much more expensive than water, so most restaurants make it with water and add some rice wine for seasoning.  Dongpo Meat, as the name suggests, has a lot to do with the historical celebrity Su Dongpo, but it was not invented by Su Dongpo after he was demoted, as most people think.  Although Dongpo Pork is a famous dish in Hangzhou, its origin is in Xuzhou. Su Dongpo, who was the prefect at that time, led many people to resist floods and successfully saved the city from fire and water.  After the flood receded, the people spontaneously brought wine and meat to thank Mr. Su. ??????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? out????  "It's just that the pork sent by others was carried. Although Su Dongpo held a high position, he didn't have the manpower to send it back one by one.  So I thought of a way, simply cooked the pork, and then invited the people to come and get it, one piece for each family, which was very affordable.  Su Dongpo didn't think it was a big deal, so when he gave the order, he casually said, "Eating wine and meat together makes the people happy." However, the servants heard that it was stewed with wine and meat, and it was such a coincidence.  Wrong, this is the famous Dongpo Pork.  So Dongpo meat is also called return meat, which means the meat that Mr. Su gave back to the people.  Therefore, there is another key point in making Dongpo Pork.  When many hotels make it, they cut the pork belly into one-inch cubes, just like most braised pork.  In fact, Su Dongpo asked his family to cook the meat. In order to avoid uneven distribution, the crispy ones were cut into large pieces and served as a piece for each family, which was very easy to eat.  Therefore, Dongpo pork is actually made from a large piece of intact pork belly, rather than cut into small pieces. Suman only chose a piece of pork that was two inches square and slap-shaped from the large piece of pork prepared in the back kitchen of Tianxianglou.  A large piece of pork belly was cut into square pieces. First, it was blanched in water to boil the scum.  This piece of pork was too big. In order to enhance the flavor, I made cross cuts on it. Each cut reached the bottom layer of lean meat. Finally, I chose two long green onions and tied the pork belly into two green onion knots, as if on a gift.  A long time ago, when making Dongpo pork, fresh rice was used to tie the knots instead of green onions. It also had a unique flavor. Suman silently thought about it and thought about it. If there is a chance in the future, he must try it.  I also took bamboo rafts and laid them on the bottom of the casserole to prevent the pork from burning the bottom of the pot.  Carefully put the knotted Dongpo Pork into the casserole, break up the ginger and throw it in, and then add soy sauce and sugar. These two are for coloring, so that the Dongpo Pork finally comes out of the pot with a bright and attractive color.  Finally, he carefully poured in the rice wine and covered the casserole lid. Suman found tin foil and sealed the edges of the casserole lid.  Watching the muscles on A Liu¡¯s face twitching twice, he thought to himself, she can do it. She made use of all the things in the hotel.  Celery on the side said in surprise: "Why does it seem to be similar to the one made in our store?" Master SunShe glared at him with hatred, the young man looked very smart, how could he reveal his true identity at the critical moment? But then again, this girl's skills are quick, she seems to be in a big way, but in fact the order is not the same at all.  Chaos, extremely sophisticated.  Suman didn't know what the onlookers were thinking. She focused all her attention on the pot of Dongpo pork. She turned on the fire and waited for the rice wine inside to boil. Then she adjusted the fire to the minimum to put out the fire.  In this state, he breathed a sigh of relief.  Next, we need to simmer it on low heat for an hour, turn it over, and simmer it on low heat for another hour. Then we take it out and change it to a crock pot for steaming. It takes a total of two and a half hours to prepare this Dongpo Pork dish, which is quite troublesome.  But the advantage of doing this is that you can eat freshly cooked Dongpo pork. Suman glanced at the large steamer next to him. The top layer was filled with earthen pots, which were clearly cooked Dongpo pork.  It is kept simmering in a steamer until the customer orders it, and then served directly.  This kind of Dongpo pork is tender enough when simmered, but it loses the deliciousness just out of the pot.  Master Sun noticed her look and was immediately embarrassed. He couldn't help but rub his hands and explained: "We can't make guests wait for three hours -" Suman smiled considerately and expressed that he understood that this is how hotels are.  Delicatessen, such as roast duck, duck with soy sauce, and beef with soy sauce bones, are all prepared in advance, so these types of dishes are the fastest to come out and the most difficult to guarantee the taste.  If you are not having a gathering of more than ten people, it is best not to order such dishes that take a long time, as it will be difficult to ensure freshness.  When dining for two to four people, you should order some freshly cooked dishes.  No matter what dish, once it changes from hot to lukewarm, it will inevitably feel like leftovers. Even if it is reheated in the oven, it will not taste the same. Suman turned around to prepare the next dish. Master Sun took a breath and thought to himself, what happened to me? Just now  Why did she subconsciously explain to this little girl that Suman's second dish was to prepare Longjing shrimps? She was very good at this dish. The first dish she was taught by Master Lin in Shanghai was Qing Qing.  Fried river shrimps and Longjing shrimps have the same purpose.  The only difference between the two is that Longjing shrimp is a seasonal dish. It is best to taste it before and after the Qingming Festival. It is stir-fried with the tea brewed from the Longjing new tea of ??that year. In this way, the stir-fried shrimp not only has the deliciousness of shrimp, but also  The unique light tea fragrance of Longjing is truly unique.  Suman used a fishing net to fish out a net of fresh shrimps from the aquarium. After carefully picking them, he took half of them and threw back the other half.  Master Sun's eyes widened when he saw it. This girl is really cruel. After raising a few big ones for so long, they were all taken away. After all, in any restaurant, the big and small don't work together when cooking.  If you use all the big ones, you won¡¯t lose your life. Just like in the current pancake and fruit stalls, if you look carefully, you will find that the eggs used are slightly smaller than your own eggs. Don¡¯t underestimate this difference. Over time, it will  A lot of cost savings. Seeing Suman netting again, Master Sun held his breath in his chest and almost died. This girl is not finished. Suman netted three times in a row and finally selected enough shrimps. Mainly because Hong Kong is surrounded by  Surrounding the sea, river shrimps are rare. Suman saw at a glance that the shrimps were extremely fresh and kept jumping around in the net bag. He also thought that the big foodies above had been hungry for a long time. Naturally, he had to make more of this first dish.  Some.  Suman peeled off the skin in one go, soaked it in salt and alkali, added some salt, stirred the starch and egg white evenly, put it in the refrigerator, and then took it out later and stir-fried it directly.  When frying shrimps, just keep two key points in mind. The first is low-temperature oil to keep the shrimps as smooth and tender as possible.  Another point is that you cannot add salt again after frying. It depends entirely on seasoning when sizing. At this time, the test is the chef¡¯s experience.  The difference between Longjing shrimps and stir-fried river shrimps is nothing more than that after the shrimps are fished out with oil, the scallions are fried in base oil, and after the shrimps are poured in again, one is put with Longjing tea water, and the other is put with water starch.  Suman also has great admiration for Tianxianglou. It is indeed a century-old store. The Qingming Festival has passed, but it has used a special freezer to freeze a box of Longjing tea. This is no less than a professional tea merchant.  Of course, Longjing shrimp is one of Tianxianglou¡¯s signature dishes, and this is also an important reason.  Master Sun looked at the girl in front of him, carefully making tea, and he really had nothing to say.  Celery on the side couldn't help but mutter: "What's wrong with her? She poured out all the tea? Doesn't this Longjing shrimp dish need to be stir-fried with tea?" A Liu's face tightened, and he took a sip.  Lips, seeing the girl carefully testing the water temperature, she finally couldn't help but said: "Shut up, can't you tell, she is using the method of making tea to make this Longjing. The first time is to make the washing tea, and the second time is to make it."  It is a serious way of making tea. Longjing is green tea. If you want to make it well, the water temperature should not be too high, so that the tea brewed has the best taste.The Longjing used in this dish is already of the highest quality. Who has so much free time to be so careful about the tea? Ah Liu was completely speechless. At least for the dish of Longjing shrimps, he couldn't do it well enough.  Such pursuit of excellence
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